Green Egg smoked baby backs

June 04, 2012

We opened up the Green Egg yesterday!!!:)))))   My husband Marc has been waiting anxiously to smoke the first chosen meat of the season.  Baby back ribs made the top of the list.  Smoking is fun, your backyard aroma will entice your neighbors to wander over and check out what’s going on!!!

Smoking does take some effort, a lot of loving care and basically an entire day plus shopping and preparing your meat the day before.  I suggest prepping your meat on a Saturday and smoking up a storm on  Sunday.

We did a lot of investigating before buying our trusted Green Egg, and we love it!!!  It’s cute too:)

Please note these can be made on your gas or charcoal grill on low indirect heat.

Applying the rub 24 hours before cooking allows the spices to penetrate the meat for the best best mouth watering flavor.

Pit master’s Fire and Spice Dry Rub  (from the viking cooking school)

Makes one cup (this will stay in a container in your cabinet for 3 months so I suggest to double or triple)

1/4 cup packed light brown sugar
1/4 cup coarsely ground black pepper
1/4 cup sweet paprika
2 tbs. chili powder
2 tbs. kosher salt
1 1/2 tbs. garlic powder
1 tbs. onion powder
1 tsp. cayenne pepper, or to taste

Whisk all ingredients together and store in a tightly sealed airtight container, away from heat or light.

Kentucky Bourbon Barbeque Sauce (from the Viking cooking school)

You may never buy BBQ sauce again!!!

1/2 cup ketchup
1 tbs. chili powder
1 1/2 tsp. Sriracha (hot Thai chili sauce), or to taste
1 cup, packed light brown sugar
1 tbs. yellow mustard
3 tbs. apple cider vinegar
3 tbs. Kentucky bourbon, of drinkable quality

Whisk all ingredients in large mixing bowl until the sugar had dissolved.  Store in the fridge in an airtight container, for up to three weeks.


Getting your Egg( or smoker of choice), to the right temperature is the hardest part of smoking.   You need some patience to get it right, but once it’s set it’s amazing how it hovers at the correct numbers for hours on end.  The optimal temperature for smoking ribs is 225 degrees.  Once you put your charcoal and wood chips in your smoker,  you light them (we use these little Webber lighter cubes).  Next you need to play around with the venting system to get the heat up and remain at the perfect temperature.  If you need help contact me and I will give you more detailed instructions.

Preparing the ribs


yellow mustard
pit masters dry rub
light brown sugar
apple juice

Rinse and pat dry your ribs.

Rub a couple tablespoons of yellow mustard onto both sides of ribs

generously rub ribs with dry rib. ( I spoon rub evenly on ribs and pat the rub it)

Wrap each slab tightly in plastic wrap and…


Next day (this process will take about 4 1/2 – 5 hours)

Sprinkle generously with brown sugar

Spray with apple juice ( I bought an empty spray bottle that I use for this purpose)

Arrange ribs on preheated smoker


Try not to keep door open long because the temperature goes down quickly and you have to fool around with vents again.

Keep a pretty close eye on your temperature gauge for a good 10-20 minutes to make sure you have your temperature comfortably at 225 degrees.

Cook for 2 1/2 hours, spraying with apple juice every hour.

Take ribs off,  making sure to quickly close lid.

Wrap each slab in heavy duty foil, and pour a small amount of apple juice over ribs before tightly sealing them.

Put back in smoker for 1 1/2 hours.

The next step I do on my gas grill set to medium heat.

Unwrap ribs and put directly on grill and brush with Kentucky bourbon BBQ sauce, or sauce of your choice.

Cook another 15 minutes.

That’s it, Enjoy these are the best ribs you will EVER eat!!!!!!!!

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